Ingredients:
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CHICKEN SALAD
- 1/4
cup
toasted, slivered almonds
- 3-4
cups diced, cooked chicken
- 1
cup
halved, pitted sweet cherries (Save 2-3 whole cherries per person for garnish.)
- 1/4
cup
sliced green onions
- 1
large avocado
-
watercress sprigs or butter lettuce leaves
-
orange wedges
-
CHIPOTLE DRESSING
- 1/3
cup
mayonnaise
- 1/3
cup
sour cream
- 2
T. Kozlowski Farms Mango & Apricot Roasted Chipotle Grill Sauce
- 1
teaspoon
grated orange peel
- 1/8
teaspoon
salt
- 1/8
teaspoon
nutmeg
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Directions:
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CHICKEN SALAD:
Toast almonds in a shallow baking pan in a 350 degree oven for 8 to 10 minutes or until golden brown. Set aside to cool. A quicker method is to cook them in a small, non-stick frying pan. Turn them constantly and remove them before they turn the color you want them to be.
In a large bowl, mix chicken, cherries, green onions and Chipotle dressing. May be prepared early and refrigerated for up to 4 hours. Peel and slice avocado. Line four plates with watercress or lettuce and mound chicken salad in center. Arrange avocado slices around salad. Sprinkle with toasted almonds. Garnish with whole cherries and orange wedges.
Note: The avocados can be made into fans. Slice in half and remove seed. Use a large spoon to scoop out the avocado half and slice into 1/8 inch slices about 90% of the length of the avocado. Open the avocado like a fan on the plate.
CHIPOTLE DRESSING:
Mix mayonnaise, sour cream, Kozlowski Farms Mango & Apricot Roasted Chipotle Grill Sauce, orange peel, salt and nutmeg together in a small bowl.
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